UNBELIEVABLY MOIST TURKEY MEATLOAF
Our turkey meatloaf is full of flavor, moist in the middle, and has become a reader favorite! You would never guess this meatloaf is packed with mushrooms, but that's what makes it so darn delicious. Lots of finely chopped mushrooms add flavor and moisture, often missing from the typical turkey meatloaf. When choosing which mushrooms to add, white button mushrooms will work perfectly fine. For more flavor, try one or a combination of brown cremini, portobello, or shiitake mushrooms. The mushrooms need to be very finely chopped. You can do this by hand or use a food processor.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 1h30m
Yield Makes 6 Servings
Number Of Ingredients 12
Steps:
- Heat oven to 400° Fahrenheit. Lightly oil a rimmed baking sheet (or use a 9-inch by 13-inch baking pan) lined with aluminum foil.
- Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
- Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and three tablespoons of the ketchup. Set aside to cool for 5 minutes.
- Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/4-teaspoon of salt, and a 1/4 teaspoon of pepper. The mixture will be very wet.
- Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining four tablespoons of ketchup on top.
- Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.
Nutrition Facts : ServingSize 1 serving (6 total), Calories 308, Fat 13.4g, SaturatedFat 3.4g, Cholesterol 133.4mg, Sodium 734.5mg, Carbohydrate 23.5g, Sugar 8.3g, Fiber 1.6g, Protein 24.1g
TURKEY MUSHROOM MEATLOAF
This meatloaf is not only lower in fat than your traditional ground beef meat loaf, it is moist and delicious! This recipe will feed about 5-6 people. If you like spicy, add in about 1 teaspoon or more of dried chili flakes when frying the veggies.
Provided by Kittencalrecipezazz
Categories Poultry
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 400 degrees.
- Set oven rack to second-lowest position).
- Grease a 9 x 5-inch loaf pan or 13 x 9-inch baking pan.
- In a skillet cook the onion, garlic and green bell pepper in oil over medium heat for about 4 minutes.
- Add in the diced carrot and cook another 3 minutes.
- Add in the chopped mushrooms and cook stirring occasionally until the mushrooms release their liquid (about 15 minutes).
- Stir in the Worcestershire sauce, parsley and about 1/4 cup chili sauce; mix to combine, then transfer to a large bowl.
- In a small bowl mix together the fresh bread crumbs with the milk; let stand for 5 minutes, the stir in slightly beaten egg/s, mix then add to the veggies.
- Add in the turkey and Parmesan cheese, salt and pepper; mix with clean hands to combine well (the mixture will be very moist!).
- Form in an oval shape (about 9 x 5-inches) then place in a greased baking dish or a meatloaf pan if you have one.
- Brush the meatloaf with 1/4 cup with chili sauce.
- Bake for about 50-60 minutes, or until a meat thermometer registers 170F (basting again with about 3/4 cup chili sauce or ketchup or more if desired the last 20 minutes of cooking).
- Let meatloaf stand for about 10 minutes before slicing.
Nutrition Facts : Calories 704.2, Fat 31.8, SaturatedFat 8.1, Cholesterol 247.8, Sodium 1749.8, Carbohydrate 55.2, Fiber 9.3, Sugar 17.5, Protein 47.1
TURKEY MEATLOAF WITH MUSHROOMS AND HERBS
Maria Helm Sinskey's recipe won't make you moan as you did as a child - this meatloaf is sooooo gooood!!! When used the next day as a sandwich with grilled Cheddar cheese - watch out!! They say to serve it with Dijon mustard - well, we made a combination of ketchup and Dijon - fantastic!! Bon Appetit Magazine, October 2009 edition.:) 15 minute cooling period.
Provided by Manami
Categories Turkey Breasts
Time 1h40m
Yield 1 Loaf Pan, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F
- Brush 8 1/2x4 1/2x2 1/3-inch loaf pan with olive oil.
- Toss bread with broth in large bowl.
- Let stand until bread absorbs broth and softens, about 10 minutes.
- Mix in mushrooms, eggs, shallots, garlic, parsley, thyme, coarse salt, pepper, crushed red pepper flakes & 2 tablespoons oil.
- Add turkey; mix just until blended.
- Transfer to pan, mounding in center.
- Bake until thermometer inserted in center registers 170°F, about 1 hour 25 minutes.
- Let rest 15 minutes before serving.
Nutrition Facts : Calories 490.7, Fat 19.9, SaturatedFat 4.6, Cholesterol 241.7, Sodium 1168.6, Carbohydrate 18.5, Fiber 1.5, Sugar 2.4, Protein 58.9
TURKEY MEATLOAF WITH MUSHROOMS AND HERBS
Provided by Maria Helm Sinskey
Categories Egg Herb Mushroom turkey Bake Kid-Friendly Quick & Easy Low Cal Dinner Healthy Breadcrumbs Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings plus leftovers
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Brush 8 1/2 x 4 1/2 x 2 1/3-inch loaf pan with olive oil.
- Toss bread with broth in large bowl. Let stand until bread absorbs broth and softens, about 10 minutes. Mix in mushrooms, eggs, shallots, parsley, thyme, coarse salt, pepper, and 2 tablespoons oil.
- Add turkey; mix just until blended. Transfer to pan, mounding in center. Bake until thermometer inserted into center registers 170°F, about 1 hour 25 minutes. Let rest 15 minutes before serving.
TURKEY AND WILD MUSHROOM MEATLOAF PATTIES WITH PAN GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 39m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
- Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.
MUSHROOM MEATLOAF
This meatloaf is extremely juicy, and the mushrooms give it an interesting flavor!
Provided by RC2STEP
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
- Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.
Nutrition Facts : Calories 765.3 calories, Carbohydrate 26.2 g, Cholesterol 263.3 mg, Fat 50.8 g, Fiber 2 g, Protein 48.5 g, SaturatedFat 19.9 g, Sodium 1549.9 mg, Sugar 10.1 g
BEST TURKEY MEATLOAF
After much trial and error trying to make a more healthy meatloaf, I came up with this recipe. It is important to make this on a baking sheet so the liquids can be drained off the meatloaf. Also, do not put the topping on before the meatloaf has cooked for 30 minutes. Turkey creates a lot of juices, so if you put the topping on first it will become watery and runny.
Provided by isabella104
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
- Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan.
- Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.
- Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 296.3 calories, Carbohydrate 25.2 g, Cholesterol 84.5 mg, Fat 13.2 g, Fiber 0.6 g, Protein 19.7 g, SaturatedFat 3.2 g, Sodium 880.8 mg, Sugar 12.7 g
TURKEY MEATLOAF WITH FONTINA AND MUSHROOMS
Seared mushrooms, sautéed leeks, and garlic add layers of flavor to this turkey meatloaf recipe. It's a healthier-but just as flavorful-version of the all-American classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook mushrooms, stirring once or twice, until deep golden brown, about 5 minutes per batch. Season with salt and pepper; transfer to a large mixing bowl.
- Return skillet to medium and add 1 tablespoon oil. Add leeks and garlic and cook, stirring occasionally, until soft, about 4 minutes; season with salt and pepper. Add to bowl with mushrooms and let cool.
- Add Fontina, bread, egg, and sage to bowl and mix until thoroughly combined. Mix in turkey, 3/4 teaspoon salt, and 1/4 teaspoon pepper. On a parchment-lined rimmed baking sheet, use your hands to form turkey mixture into a 10-inch loaf. Bake until cooked through, about 45 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 320 g, Fat 18 g, Fiber 1 g, Protein 31 g
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